Pina Colada is a traditional Caribbean alcoholic cocktail based on light rum, coconut milk and pineapple juice, it is one of the official cocktails of the International Bartenders Association, category “Contemporary Classic”. Sounds good and very beachy, right? I always say that if you want to come up with an unusual, interesting or new flavor combination – just go to the bar. There you will find an incredible array of really interesting ideas. But even the usual classic cocktails can also serve as a base for desserts and it is not even necessary to use alcohol in them. A stunning combination of bright pineapple with its recognizable sourness and tender, enveloping coconut. Nothing superfluous, just two flavors, but you feel every note! I decided to do a double coconut punch, we will have a little coconut filling on the inside and a nice coconut donut on the outside. It’s convenient when the filling is also a decoration for dessert. In our case, this is a cream with coconut cream, very delicate, smooth, with the most intense taste. Add here the airy pineapple mousse, which drives you crazy with its aroma, and we get a real cocktail, but already in the form of a cake. Very simple, effective and familiar. All this is on a tender sponge cake with coconut flakes!
The original idea was to pour yellow mirror glaze on the bottom, and just lay a snow-white coconut donut on top. But then I thought that yellow velor would add some tenderness to the appearance and make the dessert more geometric due to clear lines and edges. And when everything was ready, I wanted to cover the donut with our pride – low-fat coconut. Look how snow-white it is, very small and light. It has fewer calories, is gluten free and looks amazing. It was thanks to her that the cake acquired an incredible appearance, and the biscuit inside received a bright coconut taste.
